Food Without Borders

Today on Food Without Borders, Sari is joined in studio by Deepti Sharma and Carine Assouad. Deepti is the founder of Food to Eat, a platform that empowers and provides marketing services for immigrant-owned food vendors. Carine is the co-founder of Semsom, a modern Lebanese eatery inspired by the traditional flavors of her native Beirut. Tune in for a fascinating discussion about Lebanese cuisine, what its like to run a woman and immigrant owned business in the age of Trump, and more.

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On a new episode of Food Without Borders, host Sari Kamin is joined by Soleil Ho, a chef, writer, and co-host of the The Racist Sandwich podcast.

Tune in to hear them discuss her assimilated upbringing, authenticity and ownership in food businesses, food media's white supremacy problem, mayonnaise, and more!

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On a special "in the field" episode of Food Without Borders, Sari and HRN engineer David Tatasciore go on a food walk of Queens with Culinary Backstreets, a tour company that highlights family-run restaurants often overlooked in big cities. Throughout the tour, Sari and David speak to immigrant vendors who started their lives over in Queens and have made it one of America's most vibrant and diverse culinary destinations.

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Today on Food Without Borders, Sari chats with Vonnie Williams, the co-founder of The Black Forks, a platform that explores all things Food and Culture through the Black lens. Vonnie started The Black Forks after spending time in PR and realizing that very few minority voices were represented in food media. Tune in to hear about Vonnie’s upbringing living with her family in Ghana and a candid conversation about food and race.

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Tunde Wey is a Nigerian-born chef based in New Orleans who creates dinner series meant to inspire conversations surrounding race and immigration. Wey uses food as a way to gather people and create a setting for sometimes uncomfortable conversations that transcend the typical pleasure-based dining experience. Tune in for a fascinating conversation about Wey's Nigerian heritage and his journey as a chef who sees food as a conduit for political discourse.

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On this week’s episode of Food Without Borders, Sari is joined in studio by Krishnendu Ray, chair of the NYU Food Studies graduate department and multimedia artist and scholar, Sarah K. Khan. Krishnendu, Sarah, and Sari discuss how immigration policies of the past have affected our food system today and how street vendors may be impacted by current anti-immigrant rhetoric and beefed up deportation policies. They also discuss issues of cultural appropriation and authenticity in food.

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On this week's episode of Food Without Borders, Sari is joined by chef and author Fany Gerson of La Newyorkina. After a long trip to her native Mexico to write her first book “My Sweet Mexico” Fany returned to New York wanting to share and celebrate the amazing frozen treats & sweets of Mexico.

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On this week's episode of Food Without Borders, Sari is joined in studio by Chef Gaurav Anand. Not formally trained as a chef, Gaurav learned by watching chefs and recreating their recipes. He would stand in the kitchen for hours as the chefs cooked, picking up techniques and forming the basis for his own style. He worked with some of India’s master chefs, including leading restaurateur Jiggs Kalra, and soon had built a clientele list for his catering company and restaurant that included business leaders, politicians and celebrities.

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On the second episode of Food Without Borders, Sari is joined in studio by Manal Kahi. She's the founder of Eat Offbeat, a catering company staffed by refugees chefs who prepare recipes they've carried with them from their native countries -- places like Syria, Nepal, Eritrea, and Iraq. The unique dishes are delivered to adventurous New Yorkers interested in trying new foods.

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On the debut episode of Food Without Borders, host Sari Kamin sat down with chef and cookbook author, Aliya LeeKong. Aliya is the author of "Exotic Table: Flavors, Inspiration, and Recipes from Around the World--to Your Kitchen." She grew up in a Tanzanian and Indo-Pakistani household and has traveled the globe, learning about people from different backgrounds by tasting their food and cooking in their homes. Immigrant cuisine has always inspired Aliya's recipes, but since Trump's election, she has made it her mission to think about food as resistance. Through her #bannedfood series, Aliya is able to show solidarity for the people living in the countries targeted by Trump's executive order and educate others though food.

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